Homemade Spicy Sauce for Rolls

Cooking method

1. Step 1:

   

   Gather the ingredients for the sauce. Use the highest-fat mayonnaise you can find - you want a very thick one. Instead of chili sauce, ground pepper will do; use half a teaspoon. If you don't have sesame oil, use regular vegetable oil, but it tastes better with sesame. Capelin roe is fairly hard to find in stores. I used a lightly smoked version in sauce, which is sold everywhere.

2. Step 2:

   

   Take a small bowl. Put the mayonnaise in it and add the chili sauce.

3. Step 3:

   

   Mix it with a silicone spatula. It's the most convenient tool for stirring - it scrapes the sides of the bowl very well and doesn't affect the texture of the ingredients.

4. Step 4:

   

   Add the sesame oil and soy sauce. Mix everything again until smooth.

5. Step 5:

   

   Peel the garlic cloves. Grate them on the finest grater straight into the sauce, or pass them through a garlic press. Mix well.

6. Step 6:

   

   The last addition is capelin roe. If you happen to find flying-fish roe (tobiko), that's wonderful - real spicy sauce is made with it. You can sometimes find it for sale. If not, look for capelin roe. No capelin? Use any fish roe - the main thing is that it's fine-grained.

7. Step 7:

   

   Give everything a final mix. The sauce should come out very smooth and silky, a delicate light-salmon color. The sauce is ready to use. If you want to bake rolls or sushi with it, put a spoonful of sauce on top of each and bake for 5-10 minutes.